Want to give an experience, instead of a gift this holiday season to your significant other or group of friends, who enjoy good meals?

Treat them to the chef’s table at Emeril’s Delmonico in New Orleans. Located in the lower Garden District the iconic restaurant has been serving Creole cuisine since its inception. In 1999, chef Emeril Lagasse took it over from the previous owners, and stepped it up a bit with contemporary Creole cuisine and house-made charcuterie.

The chef’s table, a velvet-lined booth that is located right outside the kitchen and in the bar, in a corner, seats anywhere from two to six people. It’s easy to reserve, just call ahead and request to sit and the “chef’s table,” and if it is available for that night, it’s yours.

You can choose to do a five- or six-course tasting, with optional wine pairings. The courses are typically four or five savory options with one dessert. Five courses run anywhere from $75-80, and six is $85 per person. Optional wine pairings are around $60 for a wine with each dish.

While the chef has creative control when it comes to the tasting menus, he takes in account any special requests or allergies. Most importantly, the menu is driven by what ingredients from local and regional sources are in the kitchen that night.

”We are quite happy to construct a tasting menu for our guests based upon our menu and that evening’s specials,” comments chef Anthony Scanio. “Typically we like to provide our guests with a tour of what we do at Delmonico. We may begin with some charcuterie, like ‘Nduja for instance. Then that may be followed by a ‘Guappo’ salad, a small portion of Drum Meunière and perhaps some dry-aged Moulard duck breast. Often guests request some of our dry aged steaks as part of their tasting, and we happy to oblige.”

Make it a night to remember by scheduling the chef’s table on either Friday or Saturday night, when everyone can enjoy live piano music. Just try to stay still, but you won’t for too long when you see other singing and dancing along.

For more information about Emeril’s Delmonico’s chef’s table, call 504-525-4937.